one of the molecule of native starch that contributes gelling characteristics to cooked and cooled starch mixtures?
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one of the molecule of native starch that contributes gelling characteristics to cooked and cooled starch mixtures?
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Answer:
The amylose fraction of starch contributes gelling characteristics to cooked and cooled starch mixtures.
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Answer:
amylose
is a linear polysaccharide in which glucose residues are linked solely by α-1,4 glycosidic bonds. In contrast, amylopectin is a branched molecule in which the branch points consist of α-1,6 glycosidic bonds while the linear portions of the branches are made up of α-1,4 bond as in amylose (Fig.
Explanation:
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